Greek spinach rice with tomatoes and feta

Jill Dupleix mixes up a standard Greek spanakorizo through the use of brown rice as an alternative of white and by cooking the spinach individually to protect its color and flavour. Be aware: White rice will want solely 20 minutes cooking.


4 medium tomatoes

3 tbsp olive oil

1 onion, finely chopped

1 tsp floor cumin

1 tsp sugar

2 tbsp chopped contemporary dill

2 tbsp tomato paste

750ml water or vegetable inventory

sea salt and pepper

1 cup (200g) brown rice, rinsed

1kg English spinach, washed

1 tbsp lemon juice

100g feta, drained

1 lemon, lower into wedges


Warmth the oven to 180C. Reduce tomatoes in half, drizzle with one tablespoon olive oil and bake for half-hour. Warmth two tablespoons olive oil in a heavy pan and cook dinner the onion over light warmth till softened.

Add the cumin, sugar and half the dill, stirring, then add the tomato paste and water or inventory, salt and pepper and produce to the boil. Add the rice, stirring properly, then cowl and simmer over very light warmth for 40 minutes, undisturbed, till the rice has absorbed the liquid and is cooked.

Roughly chop the spinach. Warmth a frypan and cook dinner the spinach (with out oil) over medium warmth, turning it till wilted however nonetheless shiny. Toss the rice and the spinach collectively in a heat bowl, including lemon juice, salt and pepper. Organize the roast tomatoes on high, crumble feta over, scatter with remaining dill and serve with lemon wedges.

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